Are there any easy to apply guidelines about which cookie doughs can be successfully frozen... and which cannot? Sugar cookie dough for cut-out cookies, for instance. Make and freeze the dough? Cut out and freeze the cut-outs? Gingerbread cookies? etc etc? Any guidelines, wisdom and warnings would be appreciated. Karen, since you never eat cutouts warm from the oven anyway, your best bet is simply to bake and freeze, rightly wrapped - sugar, or ginger. Then thaw at room temperature, uncovered. Add icing, etc. once they're thawed. Other than that, I wouldn't freeze raw cookie batter that's designed to be poured (e.g., tuiles, pizzelle); I'm not sure it would work, though it might. I think all drop cookies would do well dropped, then frozen. Hope this helps - PJH

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